1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or

I08

MARY LOUISE PUNCH Sweeter Than Sweet

tablespoonful of sugar.

4 dashes lemon juice. 4 dashes lime juice. 4 dashes orange juice. 2 jiggers cJaret..

. · Serve in tall thin glass, 0 filled with cracked ice. MARY PIO~ORD % freshly extracted pineapple juice. 7:) Bacardi. A dash of Grenadine. Ice, shake well. (Original Cuban recipe.) MERRY-GO-ROUND COCKTAIL

(Prize winning recipe by Samuel G. Blythe, Author. The Na– tional Ass'n. for Advancement of Fine Art of Drinking, Carmel/ by the Sea, Calif., Dec. 9, 1933, through,courtesy Hotel Del Monte.) One-sixt~ French ver_mouth; one-sixth r.talian vermouth (bot!~ to be genume) ; two-thirds London Dry Gm (also genuine) . Mix with spoon in tall glass filled with ice; one good sized green oliv~ in each cocktail; squeeze of lemon peel over top of each cocktail.

MIAMI

3 ponies pineapple juice. 1 jigger gin.

Frappe till icy cold. Serve in tall thin stem glass. MICHIGAN AVENuE jigger gin. jigger cream.

1 white of an egg per cocktail. 3 dashes lemon juice per cocktail. Sugar to taste. Frappe till icy cold. Serve in tall thin glass.

MILLIONAIRE

White of 1 egg. 2 dashes Grenadine. 2 dashes Curacao. 3 ponies rye whisky.

Frappe till icy cold. Serve in tall stem glass.